<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="82803">港式奶茶</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">黑白淡奶</label></span><span class='right'>100ml</span>
					</td><td>						<span><label class="fcbm inblok">斯里兰卡乌瓦红茶</label></span><span class='right'>5克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">开水</label></span><span class='right'>300ml</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">白砂糖</label></span><span class='right'>20克</span>
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					<h2>港式奶茶的做法步骤</h2>
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							<p><span class="fwb">1.</span> 准备好所需茶、奶、糖、茶杯。</p>
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							<p><span class="fwb">2.</span> 乌瓦红茶茶味偏重，取约5克左右即可。</p>
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							<p><span class="fwb">3.</span> 红茶倒入耐热的器皿中。</p>
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							<p><span class="fwb">4.</span> 沏茶的水约90度左右。如果不方便测温度，那么选择开水就好。</p>
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							<p><span class="fwb">5.</span> 加入300ml左右的开水，静置1分钟左右。</p>
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							<p><span class="fwb">6.</span> 在茶汤中加入白砂糖，可以用搅拌棒微微辅助搅拌，帮助茶叶出味。</p>
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							<p><span class="fwb">7.</span> 待茶汤色浓，散发悠悠茶香后加入100ml的黑白淡奶。</p>
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							<p><span class="fwb">8.</span> 稍事搅拌后倒入有滤网的茶壶中即可，如果没有滤网也可以用奶茶的茶袋过滤。</p>
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					<h2>小贴士</h2>
					<p>1、黑白淡奶供应市场的局限性，如果想采购，基本途径就网购了。<br />2、如果对风味要求不严格，可以用三花淡奶代替。当然用牛奶也不是不可以，就是味道会差一些。<br />3、用手冲调比较简单方便，也可以用小奶锅煮茶（水开后关火，放入茶叶，盖盖焖1分钟。），茶味会散发的更为彻底。<br />4、如果喜欢喝热的，可以煮完茶后滤出茶叶，把茶汤和黑白淡奶一起倒入锅中。加热的淡奶保持锅边小泡即可，无需大开。如果喝常温的手调即可。<br />5、如果夏天喜欢喝冰镇的，在杯中加入足量冰块，倒入手调奶茶。冰块是为了降温，无需等待冰化了再喝。那样会变相稀释了奶茶浓度。<br />6、我为了不多占杯具，用的是耐热的量杯冲调的。一个是方便观察加了多少水和奶，一个是可以少刷几个杯碗，嘿嘿，供参考吧。</p>
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